Arroz Caldo [Take 1]

My first time cooking arroz caldo! I was inspired to cook arroz caldo after I went to a Filipino pop-up brunch in Seattle called Musang by Chef Melissa Miranda. One of the dishes was arroz caldo; she somehow incorporated cauliflower and it was delicious. This gave me the idea to cook arroz caldo using cauliflower rice and brown rice. I looked through my Memories of Philippine Kitchens cookbook and used the arroz caldo recipe as a baseline.

Turned it really good actually! Took me almost four hours to make, so this was definitely a labor of love that you should pursue on a chill Sunday…I made it on a Monday night and went to a concert after making the broth, which led me to going to sleep at almost 1am haha. So don’t do that! What made this easy was that I already had most of the ingredients in my kitchen.

Ingredients Used:

Chicken Broth

  • Open Nature chicken drumsticks, 6 pieces – $2.65 (30% off special at Safeway!)
  • Garlic, 6 cloves
  • Quarter of one medium onion (recipe called for 1 whole onion quartered, but this was all I had left in my fridge haha)
  • Salt, 1 teaspoon
  • Whole black peppercorns, 1 teaspoon

Arroz Caldo

  • Extra virgin olive oil (for stir frying garlic, ginger and rice)
  • Garlic, 2 cloves minced
  • Ginger, 2-inch piece peeled and julienned
  • Brown rice, 1 cup
  • Cauliflower rice, 1.5 lb/~3 cups (blend cauliflower florets in a food processor) – $3.32
  • Chicken broth, as needed (add more or less based on desired consistency)
  • Lime, 1 quarter slice
  • Fish sauce, to taste
  • Soy sauce, to taste
  • Salt and pepper, to taste
  • Green onions, to taste and for garnish – $0.99

Total Spent: $6.96 (had everything else in my fridge/pantry)





Notes For Next Time:

  • Use whole onion
  • Try using all brown rice or all cauliflower rice
  • Figure out the perfect water to rice ratio (I just guessed and improvised as it cooked)
  • Throw some chicharron on top!? Mmm, texture. Or something healthier I guess…



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